Food safety culture: creating a behavior-based food safety management system
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Berlin
Springer New York
2009
Berlin Springer US |
| Schriftenreihe: | Food Microbiology and Food Safety
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XII, 95 S. graph. Darst. 235 mm x 155 mm |
| ISBN: | 9780387728667 038772866X |
Internformat
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| 245 | 1 | 0 | |a Food safety culture |b creating a behavior-based food safety management system |c Frank Yiannas ; Hrsg. der Reihe Michael P. Doyle |
| 246 | 1 | 3 | |a Food Microbiology and Food Safety |
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| 264 | 1 | |a Berlin |b Springer US | |
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| 650 | 4 | |a Food handling |x Standards | |
| 650 | 4 | |a Food industry and trade |x Safety measures | |
| 650 | 4 | |a Food service employees |x Training of | |
| 650 | 4 | |a Food service |x Safety measures | |
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Datensatz im Suchindex
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| adam_text | Titel: Food safety culture
Autor: Yiannas, Frank
Jahr: 2009
Contents
1 Looking Back to Shape the Future........................... 1
History of Food Production............................... 1
Emergence of Retail Food Establishments.................... 3
Foodborne Disease...................................... 4
Retail Food Safety...................................... 6
Reducing Risk Early in the Food Production Chain.......... 6
Changing Behavior.................................... 8
Key Points............................................. 9
2 Why the Focus on Culture?................................. 11
What Is Culture?........................................ 11
Why Is Culture Important?................................ 12
Who Creates Culture?.................................... 13
How Is Culture Created?.................................. 14
The Foundation........................................ 15
Core Elements.......................................... 15
Leadership at the Top.................................. 16
Confidence in the Part of All Employees................... 16
Clear Management Visibility and Leadership................ 16
Accountability at All Levels............................. 17
Sharing of Knowledge and Information.................... 17
Best Practices........................................... 17
Key Points............................................. 18
3 A Systems-Based Approach to Food Safety.................... 21
What Is a System?....................................... 22
Systems Thinking....................................... 22
Behavior Change Theories and Models...................... 23
Behavioral Theory..................................... 23
Social Cognitive Theory................................ 23
Health Belief Model................................... 24
Theory of Reasoned Action............................. 24
1 Contents
Transtheoretical Model................................. 24
Social Marketing...................................... 25
Environmental or Physical Factors.......................... 25
A Behavior-Based Systems Continuous Improvement Model..... 27
Key Points............................................. 28
Creating Food Safety Performance Expectations................ 29
Getting Employees to Do What They Are Supposed to Do....... 29
Expect More than Efficiency............................... 30
Expect a Proper Food Safety Attitude....................... 31
Be Specific - Not Generic................................. 31
Start with the Food Code................................. 32
Develop Risk-Based Expectations.......................... 32
Beyond Regulatory Compliance............................ 34
Write Them All Down................................... 35
Key Points............................................. 36
Educating and Training to Influence Behavior.................. 39
Education Versus Training................................ 40
Why Educate and Train?.................................. 41
Focus on Changing Behavior.............................. 42
Make It Risk-Based..................................... 44
Value and Respect Diversity............................... 44
Keep It Simple and User Friendly.......................... 45
Key Points............................................. 46
Communicating Food Safety Effectively...................... 49
The Importance of Communication......................... 49
Use a Variety of Mediums................................ 50
Posters, Symbols, and Slogans............................. 51
Use More than Words.................................... 51
Have Conversations..................................... 52
Ask Questions.......................................... 54
Key Points............................................. 55
Developing Food Safety Goals and Measurements............... 57
The Importance of Food Safety Goal Setting.................. 57
Establishing Effective Food Safety Goals..................... 58
Why Measure Food Safety?............................... 59
What Should You Measure?............................... 61
Lagging Versus Leading Indicators of Food Safety............. 62
Key Points............................................. 65
Contents ix
8 Using Consequences to Increase or Decrease Behaviors........... 67
Determine the Cause of Performance Problems................ 68
Creating Consequences for Food Safety...................... 69
Positive Consequences.................................... 70
Negative Consequences................................... 73
Key Points............................................. 74
9 Tying It All Together - Behavior-Based Food Safety Management.. 77
Management or Leadership?............................... 77
Traditional Food Safety Management Versus Behavior-Based
Food Safety Management................................. 78
10 Unwrapping - Thoughts on the Future of Food Safety............ 83
The Way Forward?...................................... 83
Making Significant Leaps................................. 84
The Future............................................ 85
References................................................. 87
Index..................................................... 91
|
| adam_txt |
Titel: Food safety culture
Autor: Yiannas, Frank
Jahr: 2009
Contents
1 Looking Back to Shape the Future. 1
History of Food Production. 1
Emergence of Retail Food Establishments. 3
Foodborne Disease. 4
Retail Food Safety. 6
Reducing Risk Early in the Food Production Chain. 6
Changing Behavior. 8
Key Points. 9
2 Why the Focus on Culture?. 11
What Is Culture?. 11
Why Is Culture Important?. 12
Who Creates Culture?. 13
How Is Culture Created?. 14
The Foundation. 15
Core Elements. 15
Leadership at the Top. 16
Confidence in the Part of All Employees. 16
Clear Management Visibility and Leadership. 16
Accountability at All Levels. 17
Sharing of Knowledge and Information. 17
Best Practices. 17
Key Points. 18
3 A Systems-Based Approach to Food Safety. 21
What Is a System?. 22
Systems Thinking. 22
Behavior Change Theories and Models. 23
Behavioral Theory. 23
Social Cognitive Theory. 23
Health Belief Model. 24
Theory of Reasoned Action. 24
1 Contents
Transtheoretical Model. 24
Social Marketing. 25
Environmental or Physical Factors. 25
A Behavior-Based Systems Continuous Improvement Model. 27
Key Points. 28
Creating Food Safety Performance Expectations. 29
Getting Employees to Do What They Are Supposed to Do. 29
Expect More than Efficiency. 30
Expect a Proper Food Safety Attitude. 31
Be Specific - Not Generic. 31
Start with the Food Code. 32
Develop Risk-Based Expectations. 32
Beyond Regulatory Compliance. 34
Write Them All Down. 35
Key Points. 36
Educating and Training to Influence Behavior. 39
Education Versus Training. 40
Why Educate and Train?. 41
Focus on Changing Behavior. 42
Make It Risk-Based. 44
Value and Respect Diversity. 44
Keep It Simple and User Friendly. 45
Key Points. 46
Communicating Food Safety Effectively. 49
The Importance of Communication. 49
Use a Variety of Mediums. 50
Posters, Symbols, and Slogans. 51
Use More than Words. 51
Have Conversations. 52
Ask Questions. 54
Key Points. 55
Developing Food Safety Goals and Measurements. 57
The Importance of Food Safety Goal Setting. 57
Establishing Effective Food Safety Goals. 58
Why Measure Food Safety?. 59
What Should You Measure?. 61
Lagging Versus Leading Indicators of Food Safety. 62
Key Points. 65
Contents ix
8 Using Consequences to Increase or Decrease Behaviors. 67
Determine the Cause of Performance Problems. 68
Creating Consequences for Food Safety. 69
Positive Consequences. 70
Negative Consequences. 73
Key Points. 74
9 Tying It All Together - Behavior-Based Food Safety Management. 77
Management or Leadership?. 77
Traditional Food Safety Management Versus Behavior-Based
Food Safety Management. 78
10 Unwrapping - Thoughts on the Future of Food Safety. 83
The Way Forward?. 83
Making Significant Leaps. 84
The Future. 85
References. 87
Index. 91 |
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| discipline | Chemie / Pharmazie Lebensmitteltechnologie Soziologie Wirtschaftswissenschaften |
| discipline_str_mv | Chemie / Pharmazie Lebensmitteltechnologie Soziologie Wirtschaftswissenschaften |
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| spelling | Yiannas, Frank Verfasser aut Food safety culture creating a behavior-based food safety management system Frank Yiannas ; Hrsg. der Reihe Michael P. Doyle Food Microbiology and Food Safety Berlin Springer New York 2009 Berlin Springer US XII, 95 S. graph. Darst. 235 mm x 155 mm txt rdacontent n rdamedia nc rdacarrier Food handling Standards Food industry and trade Safety measures Food service employees Training of Food service Safety measures Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Lebensmittelqualität (DE-588)4343361-3 gnd rswk-swf Lebensmittelhygiene (DE-588)4034887-8 gnd rswk-swf Qualitätsmanagement (DE-588)4219057-5 gnd rswk-swf Lebensmittelqualität (DE-588)4343361-3 s Lebensmittelhygiene (DE-588)4034887-8 s DE-604 Qualitätsmanagement (DE-588)4219057-5 s Lebensmittelverarbeitung (DE-588)4167045-0 s b DE-604 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016275852&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Yiannas, Frank Food safety culture creating a behavior-based food safety management system Food handling Standards Food industry and trade Safety measures Food service employees Training of Food service Safety measures Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Lebensmittelhygiene (DE-588)4034887-8 gnd Qualitätsmanagement (DE-588)4219057-5 gnd |
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| title | Food safety culture creating a behavior-based food safety management system |
| title_alt | Food Microbiology and Food Safety |
| title_auth | Food safety culture creating a behavior-based food safety management system |
| title_exact_search | Food safety culture creating a behavior-based food safety management system |
| title_exact_search_txtP | Food safety culture creating a behavior-based food safety management system |
| title_full | Food safety culture creating a behavior-based food safety management system Frank Yiannas ; Hrsg. der Reihe Michael P. Doyle |
| title_fullStr | Food safety culture creating a behavior-based food safety management system Frank Yiannas ; Hrsg. der Reihe Michael P. Doyle |
| title_full_unstemmed | Food safety culture creating a behavior-based food safety management system Frank Yiannas ; Hrsg. der Reihe Michael P. Doyle |
| title_short | Food safety culture |
| title_sort | food safety culture creating a behavior based food safety management system |
| title_sub | creating a behavior-based food safety management system |
| topic | Food handling Standards Food industry and trade Safety measures Food service employees Training of Food service Safety measures Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Lebensmittelhygiene (DE-588)4034887-8 gnd Qualitätsmanagement (DE-588)4219057-5 gnd |
| topic_facet | Food handling Standards Food industry and trade Safety measures Food service employees Training of Food service Safety measures Lebensmittelverarbeitung Lebensmittelqualität Lebensmittelhygiene Qualitätsmanagement |
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